Our Team

Carlos Alfredo Boada

Business Developer

Leads business development and client strategy at Hosp Point. Builds relationships with hospitality operators across the US and Venezuela and identifies where consulting can create the biggest impact.

Carlos Alberto Boada

Beverage Consultant & Mixologist

Expert mixologist with deep experience in cocktail program development, bar operations, and beverage strategy. Negotiates directly with distributors to get clients the best products at the right price.

Daniel Bauer

Financial Advisor

Brings financial clarity to restaurant and bar operations — food cost, labor cost, P&L analysis, and profitability strategy. Helps operators understand their numbers and make better decisions from them.

Genesis Martinez

Project Manager & Beverage Consultant

Manages client engagements from kickoff to delivery and contributes directly to beverage program development. Keeps every project organized, on time, and executed to standard.

Our Work

In the Field Every Day

Training sessions, bar programs, restaurant openings — this is what our work actually looks like.

Hosp Point training session with a restaurant team

Signature cocktail with a dried citrus garnish

Why It Works

Real Experience. Real Results.

Every person on this team has spent time working inside the industry — behind bars, in kitchens, on the floor, and in management. We know what a real Friday night service looks like and what breaks down when systems aren't in place.

That experience is what makes our consulting practical. We don't recommend things that don't work in real operations. Every system we build, we've tested.

Talk to the Team →

Busy restaurant bar and dining room during service